Heat ghee in a low flame in a pan. Add poppy seeds & cardamom powder. Roast them till poppy seeds start crackling.
Add grated coconut & powdered jaggery. Mix them well.
Cook in low flame. Jaggery will start melting.
Cook till the moisture from the jaggery begins to dry.
Avoid overcooking the mixture to avoid hardening of jaggery. Turn off the flame & let the mixture cool down.
In a pan or wok,add water,ghee & salt. Let them boil.
Add rice flour gradually after reducing the flame. Quickly stir the flour to mix it with water.
After making a mixture of rice flour,turn off the flame & cover it with a lid for 4-5min.
Knead the dough when it is hot after 5min. Use water on your palms while doing this. If it looks dry,add a little warm water & knead it well.
Make small balls from the dough. Make sure the balls are soft and there's no crack outside it. Cover them with a towel.
Boil 2-3cups of water in a large pan for steaming. Shape your modak like momos but it should be pointed at the top. (Make a small puri. Fill it with coconut mixture & make sharp thin edges around the filling. The bottom part of modal should be thick & upper one, thin. Join all the edges to shape the modak.)
Grease a steamer pan with ghee.
Put all the modak on the stand inside the steamer/ large pan. Cover it and let it steam for 15min. It's ready to eat. You can also keep it in refrigerator.
